Cumin and Cinnamon Crusted Duck Breast

Quick Summary: This signature dish from the pioneering farm-to-table restaurant Home uses a long dry-cure and a cold-pan start to create an incredibly crisp skin and savory, spice-infused meat.
Source: Home Restaurant (David Page & Barbara Shinn)

>> servings: 2
First, lightly toast the @ground cumin{4%g} for depth of flavor. Combine it with @Kosher salt{12%g}, @ground cinnamon{3%g}, and @black pepper{1%g} to create the dry rub.
 
Score the skin of the @large duck breasts{2} in a tight crosshatch pattern using a #sharp knife{}. Be careful to cut through the fat but not into the meat.
 
Rub the spice mix aggressively into both the skin and the flesh side. Place in the fridge to dry-cure for at least ~{4%hours} (up to 12 hours) so the salt carries the spice into the muscle fibers.
 
When ready to cook, preheat the #oven{} to 400°F (200°C).
 
Place the duck breasts skin-side down in a cold #cast-iron skillet{}. Turn the heat to medium-low. This slow start makes the fat melt away without burning the cinnamon.
 
Cook for ~{10%minutes}, pouring off the liquid fat as it accumulates. Do not flip until the skin is thin, mahogany brown, and very crisp.
 
Flip the breast to the flesh side and immediately put the whole skillet into the preheated oven.
 
Roast for ~{4%minutes} (3-5 minutes depending on thickness) for medium-rare.
 
Remove from the pan and let the duck rest for at least ~{5%minutes} to ~{8%minutes} before slicing.